Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper, smoothing it flat so the batter spreads evenly and doesn’t stick during baking.

Add the cottage cheese to a blender or food processor and blend for 30–60 seconds, stopping to scrape down the sides if needed, until it becomes completely smooth and creamy with no visible curds left.

Transfer the blended cottage cheese to a mixing bowl and add the eggs, whisking thoroughly until the mixture is fully combined, slightly airy, and uniform in color.

Sprinkle in the almond flour, baking powder, and salt, then gently stir until a thick but spreadable batter forms, being careful not to overmix so the crust stays tender rather than dense.

Spoon the batter onto the prepared baking sheet and use a spatula to spread it evenly into a round or rectangular pizza shape, keeping the thickness consistent so it bakes evenly across the surface.

Place the baking sheet in the center of the oven and bake for 20–25 minutes, or until the crust is set, lightly golden around the edges, and firm enough to lift without tearing.

Remove the crust from the oven and spread the sauce evenly, then sprinkle on the cheese and add your protein toppings, distributing everything evenly so each slice gets a good balance.

Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots.

Remove from the oven and let the pizza rest for 3–5 minutes before slicing, allowing it to firm up slightly so it cuts cleanly and holds its shape when served.